Sticky Berry Cake Recipe

Name: Sticky Berry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tbsp (1 stick) butter, chopped, at room temperature; 1 1/2 cups granulated sugar; 3 None eggs, at room temperature; 1/2 cup self-rising flour; 1/4 cup flour; 3/4 cup ground almonds; 1/4 cup sour cream; 1 1/3 cups raspberries; 1 cup cranberry juice; 1 None cinnamon stick

Servings: persons

8 tbsp (1 stick) butter, chopped, at room temperature
1 1/2 cups granulated sugar
3 None eggs, at room temperature
1/2 cup self-rising flour
1/4 cup flour
3/4 cup ground almonds
1/4 cup sour cream
1 1/3 cups raspberries
1 cup cranberry juice
1 None cinnamon stick

1
Preheat the oven to 350u00b0F. Grease an 8-inch tube pan.
2
Beat butter and 1 1/4 cups of the sugar in a large bowl with an electric mixer on medium speed until light and creamy. Add eggs, one at a time, beating lightly after each addition.
3
Sift combined flours over butter mixture. Add ground almonds and sour cream; fold until just combined. Add raspberries; fold until just combined. Spoon mixture into prepared pan, smoothing top with a spatula.
4
Bake for 45 mins or until a toothpick inserted inserted into the center comes out clean. Cool in pan for 5 minutes. Remove from pan; place on a wire rack set over a baking pan. Poke several holes over top of cake with a thin skewer.
5
Mix cranberry juice, cinnamon and remaining 1/4 cup sugar in a saucepan on low heat. Simmer for 2 mins or until sugar dissolves. Increase heat to high. Bring to a boil. Boil for 5 mins or until syrupy. Pour hot syrup evenly over top and sides of cake. Cool completely before serving.

926

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 tbsp (1 stick) butter, chopped, at room temperature, 1 1/2 cups granulated sugar, 3 None eggs, at room temperature, 1/2 cup self-rising flour, and more.

Yes, Sticky Berry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sticky Berry Cake

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